Szechuan Beef Burgers with Chili Crisp Mayo

Name: Szechuan Beef Burgers with Chili Crisp Mayo
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 1½ lb (680 g) 80/20 ground beef, cold, straight from the fridge; 2 tsp (4 g) whole Sichuan peppercorns, toasted and finely ground (about 1½ tsp ground); 2 cloves (8 g) garlic, finely grated; 1 tbsp (6 g) fresh ginger, finely grated; 1 tbsp (15 ml) light soy sauce; 1 tbsp (15 ml) Shaoxing wine; ¼ tsp (½ g) ground white pepper; ¾ tsp (3 g) kosher salt, Diamond Crystal; use half if using fine table salt; 2 whole (30 g) scallions, white and light green parts only, thinly sliced; 1 tbsp (15 ml) neutral oil, such as avocado or canola; ½ cup (115 g) mayonnaise; 2 tbsp (30 g) chili crisp, stir well to include the crunchy bits and some oil; 1 tsp (5 ml) lime, fresh juice; 1 tsp (7 g) honey; 4 buns (260 g) brioche burger buns, split; 1 tbsp (14 g) unsalted butter, softened; 1 small (120 g) Persian or English cucumber, sliced into thin rounds; 2 whole (30 g) scallions, green parts, thinly sliced on a bias; 4 large leaves (40 g) butter lettuce leaves, washed and dried; 1 tsp (3 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Juicy pan-seared beef patties seasoned with toasted Sichuan peppercorn, ginger, garlic and soy, stacked on toasted buns with a punchy chili crisp mayo, crunchy cucumber and fresh scallions. Tingly, savory and ready in under 45 minutes.

Prep: 25 min
Cook: 12 min
Wait: 20 min
Total: 57 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) 80/20 ground beef, cold, straight from the fridge
2 tsp (4 g) whole Sichuan peppercorns, toasted and finely ground (about 1½ tsp ground)
2 cloves (8 g) garlic, finely grated
1 tbsp (6 g) fresh ginger, finely grated
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) Shaoxing wine
¼ tsp (0.5 g) ground white pepper
¾ tsp (3 g) kosher salt, Diamond Crystal; use half if using fine table salt
2 whole (30 g) scallions, white and light green parts only, thinly sliced
1 tbsp (15 ml) neutral oil, such as avocado or canola
For the chili crisp mayo
½ cup (115 g) mayonnaise
2 tbsp (30 g) chili crisp, stir well to include the crunchy bits and some oil
1 tsp (5 ml) lime, fresh juice
1 tsp (7 g) honey
To serve
4 buns (260 g) brioche burger buns, split
1 tbsp (14 g) unsalted butter, softened
1 small (120 g) Persian or English cucumber, sliced into thin rounds
2 whole (30 g) scallions, green parts, thinly sliced on a bias
4 large leaves (40 g) butter lettuce leaves, washed and dried
1 tsp (3 g) toasted sesame seeds (optional)

Equipment (7)

12-inch (30 cm) cast-iron or heavy skillet
Small dry skillet for toasting peppercorns
Spice grinder or mortar and pestle
Instant-read thermometer
Large mixing bowl
Fish spatula or wide metal spatula
Baking sheet or plate for patties

Steps

Before you start

Use 80/20 ground beef straight from the fridge; cold meat keeps the patties tender and juicy.
Sichuan peppercorns cause a numbing tingle (ma). Grind them fresh and measure carefully the first time.
Chili crisp brands vary in heat and saltiness; taste yours before mixing the mayo.
Open a window or turn on the vent fan: toasting peppercorns and searing beef makes some smoke.

1
Toast and grind peppercorns
- Place the Sichuan peppercorns in a small dry skillet over medium-low heat.
- Toast, shaking the pan often, for 2 to 3 minutes.
- Tip them into a spice grinder or mortar and cool 1 minute, then grind finely.
- Sift out and discard any large husks or hard black seeds if you like.
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Ready when: Fragrant, lemony and slightly darker, with no scorched smell
Tip: Pull them off the heat the moment they smell strong; burnt peppercorns turn bitter.
2
Make chili crisp mayo
- In a small bowl, stir together the mayonnaise, chili crisp, lime juice and honey.
- Taste and add a pinch of the ground Sichuan pepper from step 1 only if you want extra tingle.
- Cover and refrigerate while you prepare the burgers.
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Ready when: Evenly orange-red and creamy, with visible chili flecks
3
Mix the seasonings
- In a large bowl, combine 1½ tsp of the ground Sichuan pepper, the grated garlic, grated ginger, soy sauce, Shaoxing wine, white pepper, salt and the sliced white and light green scallions.
- Stir to make a loose paste.
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Ready when: A wet, fragrant paste with no dry clumps of salt
4
Form the patties
- Add the cold beef to the seasoning bowl.
- Using your fingertips, gently fold and toss for about 30 seconds, just until combined.
- Divide into 4 equal portions of about 170 g (6 oz) each.
- Shape each into a ¾-inch (2 cm) thick patty about 4½ inches (11 cm) wide, then press a shallow dimple into the center with your thumb.
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Ready when: Patties hold together but the meat still looks loose and not pasty
Tip: Overmixing makes dense, rubbery burgers. Handle the meat as little as possible.
5
Chill the patties
- Set the patties on a plate or baking sheet, cover loosely and refrigerate for 20 minutes so the seasonings meld and the patties firm up for searing.
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Ready when: Patties feel cold and firm to the touch
6
Prep the toppings
- While the patties chill, slice the cucumber into thin rounds, slice the scallion greens on a bias and wash and dry the lettuce.
- Spread the softened butter on the cut sides of the buns.
7
Toast the buns
- Heat the 12-inch skillet over medium heat for 2 minutes.
- Place the buns butter-side down and toast for 1 to 2 minutes.
- Transfer to a plate and wipe out the pan.
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Ready when: Cut sides are golden brown and lightly crisp
8
Sear the burgersOven 160°F / 70°C
- Raise the heat to medium-high and add the oil.
- When it shimmers, add the patties with space between them.
- Cook undisturbed for 4 minutes until a deep brown crust forms, then flip and cook 3 to 4 minutes more, until the center reads 160°F (71°C) on an instant-read thermometer.
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Ready when: Dark brown crust, juices run clear, thermometer reads 160°F (71°C) in the center
Tip: Don't press the patties with the spatula; that squeezes out the juices.
9
Rest the burgers
- Transfer the patties to a clean plate and rest for 3 minutes so the juices redistribute.
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Ready when: Surface juices stop pooling on the plate
10
Assemble and serve
- Spread a generous spoonful of chili crisp mayo on both bun halves.
- Layer lettuce on the bottom bun, then the patty, cucumber slices and scallion greens.
- Sprinkle with sesame seeds if using, add the bun top and serve right away.
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Ready when: Burgers are stacked and the mayo is spread edge to edge
Tip: Assemble just before eating so the buns stay crisp.

Good to know

Tips

Grate the garlic and ginger on a microplane so they disperse evenly and don't leave raw chunks in the patty.
For more numbing tingle, add up to ½ tsp more ground Sichuan pepper; for less, reduce to 1 tsp.
Use a cast-iron skillet for the best crust, and don't crowd the pan or the patties will steam.
Add a slice of pepper jack in the last minute of cooking, covered, for a melty version.

Make ahead

"The chili crisp mayo can be made up to 5 days ahead and refrigerated. The seasoned patties can be formed and refrigerated, covered, up to 24 hours before cooking."

Storage & reheating

"Room temperature: cooked burgers up to 2 hours. Fridge: store cooked patties and mayo separately in airtight containers for up to 3 days. Freezer: freeze cooked patties up to 2 months, or raw patties separated by parchment up to 3 months. Reheat cooked patties in a covered skillet over medium-low heat for 5 to 6 minutes, or until hot to 165°F (74°C) in the center."

Substitutions

Shaoxing wine → dry sherry. Use the same amount; it has a similar nutty, slightly sweet flavor.
brioche burger buns → potato rolls or sesame buns. Any soft bun that is sturdy enough to hold a juicy patty works.
chili crisp → 2 tbsp sriracha plus 1 tsp toasted sesame oil. You'll lose the crunch but keep the heat and richness.
80/20 ground beef → ground pork or ground dark-meat turkey. Cook pork to 160°F (71°C) and turkey to 165°F (74°C).